Spiced lamb köfte with warm carrot salad

AT A GLANCE

  • Serves 4 people

  • 1 small Spanish onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 60 ml (¼ cup) olive oil
  • 1 tbsp ground coriander
  • 3 tsp fennel seeds
  • 2 tsp each dried chilli flakes and dried mint
  • 800 gm coarsely minced lamb
  • Finely grated rind of 2 lemons
  • To serve: shop-bought hummus, coriander, lemon wedges and warm flatbread
  •  
  • Warm carrot salad
  • 50 ml olive oil
  • ½ Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 3 carrots, cut into julienne on a mandolin
  • 90 gm thick plain yoghurt
  • Finely grated rind and juice of 1 lemon
01   Preheat oven to 200C. Process onion and garlic in a food processor until finely chopped. Heat 30ml oil in a saucepan over medium-high heat, add onion mixture, stir occasionally until tender (2-3 minutes). Add ground coriander, spices and mint, cook until fragrant (1 minute). Transfer to a large bowl, refrigerate to cool, add lamb and lemon rind, mix with your hands until mixture comes together (2-3 minutes). Mould ¼-cups of mixture into oval shapes and thread 2 onto each metal skewer.
02   Heat remaining oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (3-4 minutes). Transfer to oven and cook until cooked to your liking (5-6 minutes for medium).
03   For warm carrot salad, heat oil in a large frying pan over medium heat, add onion and garlic, stir occasionally until tender (3-4 minutes), add carrot and stir occasionally until tender (4-5 minutes). Remove from heat, add yoghurt, lemon rind and juice, season to taste and serve with lamb köfte, hummus, coriander, lemon wedges and warmed flatbread.

Topics:

FAST, WINTER, CARROTS, MIDDLE EASTERN, MAIN, LAMB

Recipe:

EMMA KNOWLES

Photography:

ANDY LEWIS

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2012

Aug 2012

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